2575 Fraise de Veau à la Poulette

Name: Fraise de Veau à la Poulette
Cuisine: France
Ingredients: veal; parsley; sauce poulette

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Well drain the hot cooked crow of veal, slice quickly and add to a Sauce Poulette. Pour into a deep dish and sprinkle with chopped parsley.